Ingredients
6 Sponge Cakes, edges trimmed, recipe follows
1 pint vanilla ice cream
3/4 cup apricot jam
1/2 teaspoon cardamon
2 ounces rum
2 ounces butter
Peanut or canola oil, to fry
Coating Batter, recipe follows
SPONGE CAKES:
1/2 cup butter
1/2 cup sugar
2 eggs
4 ounces self-rising flour
COATING BATTER:
2 cups flour
1/2 teaspoon salt
2 teaspoons active dry yeast
10 tablespoons (about 6 ounces) warm water
10 tablespoons (about 6 ounces) flat beer
2 tablespoons olive oil
1 egg white, beaten
Directions
- Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer.
- Melt jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mixture. Keep warm to serve.
- Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or until golden brown. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.
SPONGE CAKES:
- Preheat oven to 325 degrees F. Cream together butter and sugar until light and fluffy and doubled in bulk. Add eggs, one at a time. Using a tablespoon, fold in flour and immediate place mixture into 2 to 3-inch greased and floured muffin tins. Bake for 20 to 25 minutes. Cool.
COATING BATTER:
- Warm mixing bowl. Add flour and salt and make a well in center. Add yeast and water to well. Dissolve the yeast and gradually incorporate the flour. Mix in beer and oil. Cover with a clean cloth and place in a warm spot for 2 to 4 hours. Add egg white immediately before use.